Prospect has long been one of Adelaide’s most vibrant dining precincts, and this Autumn it welcomes an exciting new addition from one of South Australia’s most recognisable culinary names. Acclaimed chef and entrepreneur Callum Hann, alongside business partner Themis Chryssidis, is preparing to open the doors to Pantry on Prospect.

Pantry on Prospect, affectionately known as “POP” is more than just a restaurant. It’s a neighbourhood hub, a gourmet pantry, and a celebration of South Australian producers rolled into one inviting space.

For Hann, whose portfolio has grown significantly since first appearing on MasterChef Australia, the venue represents the newest chapter in an impressive hospitality journey.

Sprout Food Group into one of the state’s most respected food businesses, encompassing cooking schools, events, catering, and hospitality concepts and Pantry on Prospect continues that evolution, but with a distinctly community-focused approach.

At the heart of POP is a simple yet innovative concept…Pantry to Plate.

Rather than beginning with a particular cuisine or dining style, Hann and Chryssidis started with the ingredients themselves. The menu has been built around products sourced from South Australian producers they admire, creating dishes that showcase local ingredients without being constrained by traditional culinary boundaries.

“We’ve built the menu around some of our favourite products and the producers behind them.

“It’s a fun challenge, having no cuisine boundaries means the menu needs to work harder to make sense and flow, but that’s what makes it exciting,” Hann said.

But POP isn’t solely a restaurant.

Stocking more than 200 carefully curated products, visitors can browse shelves filled with artisan cheeses, fresh bread, eggs, cured meats, condiments, spices, sweets and pantry staples. House-made pastries and gourmet toasted sandwiches round out the offering, including creations made using sourdough from Emma Shearer’s much-loved The Lost Loaf.

Guests can enjoy ingredients in a restaurant setting and then take those same products home, strengthening the relationship between producers and consumers in a tangible way.

For Chryssidis, that connection extends beyond food.

“This is about showcasing South Australia on the menu, in the pantry, on the wine list and in the cocktail list. We want POP to be a place where locals feel genuinely welcome,” Chryssidis said.

That focus on community is likely to resonate strongly in Prospect, a suburb known for embracing local businesses and fostering a village-like atmosphere despite its proximity to the CBD.

Open for breakfast, lunch and dinner throughout the week, POP has been designed to suit everything from a quick morning coffee and pastry to a leisurely dinner with friends. More importantly, it aims to become a gathering place for the neighbourhood, a destination where great food, local produce and community connection come together under one roof.

As Adelaide’s dining scene continues to evolve, Pantry on Prospect arrives as both a fresh concept and a natural extension of Callum Hann’s growing hospitality legacy. For food lovers, local producers and Prospect residents alike, it may quickly become one of the suburb’s most valuable new additions.